Omelette en surprise Elisabeth
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sheet of génoise
- vanilla ice
- pralinéed violets
- meringue
- crystallised violets
- spun sugar
Instructions
- Garnish the sheet of génoise with vanilla ice.
- Dust with pralinéed violets.
- Cover with meringue and decorate the surface with crystallised violets.
- Treat as for the omelette Norvégienne.
- At the moment of serving, cover the omelette with a veil of spun sugar.